Ingredients
Equipment
Method
- In a small saucepan, whisk together the sugar and cocoa powder until no lumps remain. This prevents clumping when adding the liquid.
- Gradually stir in the evaporated milk, whisking constantly to create a smooth mixture without any streaks of dry ingredients.
- Place the saucepan over medium-high heat and cook while stirring continuously. Watch carefully as the mixture heats up and begins to bubble around the edges, then comes to a full rolling boil. This should take about 3-4 minutes.
- Once the sauce reaches a vigorous boil and has thickened slightly, immediately remove the pan from heat. Stir in the peanut butter quickly while the mixture is still hot, whisking vigorously until the peanut butter completely melts and incorporates into a glossy, smooth sauce.
- Serve the sauce while it's still warm for the best consistency and flavor. Transfer any leftovers to a covered container and store in the refrigerator for future use.
Nutrition
Notes
Don't skip the dry mixing step to prevent lumps. If the sauce is too thick after adding peanut butter, thin it with a splash more evaporated milk while warm. The sauce will thicken as it cools. Reheat leftovers gently in the microwave in 15-second intervals, stirring between each burst.